Combine softened cream cheese, chopped pecans, chopped dried cranberries, and minced fresh rosemary in a mixing bowl.
Make sure to cut the rind off the Brie and just add the soft, creamy cheese to the mixing bowl with the other ingredients.
Mix everything together with a mixer until smooth and completely blended.
Warm up tortillas for a few seconds in a microwave if they are cold. That way, they will be much easier to roll and won't crack.
Brush each tortilla with a thin layer of maple syrup.
Divide the filling into 4 equal amounts (you can use a scale if you want to be precise). Spread the even amount of filling all over each tortilla in an even layer, leaving about 1/4-1/2 inch uncovered around the edges.
Roll up the tortilla and gently press all over. Place the roll seam down.
Cut across the roll with a serrated knife to create pinwheels that are between 1/2 and 1 inch thick.
Stack them in a serving dish and serve!
Need To Make Them Ahead? These are cold pinwheels, so they are perfectly fine to make ahead of time. Roll up the tortillas with the filling as per the recipe but don’t cut them. Wrap each one air-tight with some plastic wrap and refrigerate. You can make them a day ahead but not much longer or tortillas will get too soft and soggy.